Georgia › Fulton County › Alpharetta
Simon's Chinese Cuisine
3975 OLD MILTON PKWY STE 1 , ALPHARETTA, GA 30005 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on January 13, 2026, scoring 65/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 87. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 20, 2026): Inspectors recorded 3 violations, 1 of them critical, involving temperature control, cleaning & sanitizing and facility upkeep.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B87July 20, 20263 violations
Inspectors recorded 3 violations, 1 of them critical, involving temperature control, cleaning & sanitizing and facility upkeep.
Observed several TCS foods above 41 F throughout the kitchen. See temp logs for readings. PIC will discard any food prepped or cooked before today. PIC will also use ice baths for food prepped or made today.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed damp and dirty cloth along the wok station. PIC moved these clothes to the laundry.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed no a/c in the kitchen. CA - PIC will contact a vendor for repairs.
−1 point · Cited as “511-6-1.07(2)(j) - heating, ventilation, air conditioning, system vents, designed to prevent contamination (c)”C72July 7, 20267 violations
Inspectors recorded 7 violations, 2 of them critical, involving food source, temperature control and food storage.
Observed red bell peppers with a black and white mold like substance on them. PIC discarded the peppers.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed several TCS food temperatures that were above 41 F. See temp log for readings. PIC discarded all items that were prepared before today.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed no labels for the seasonings and sauces along the grill prep line. CA. - PIC will ensure that all sauces and seasonings are labeled.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed several wet damp cloths along the wok station. PIC moved them to the laundry basket.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed two bug lights above two separate prep areas. CA - PIC will ensure that they are moved above entryway such as the back door or a wall away from food preparation.
−3 points · Cited as “511-6-1.07(2)(k) - insect control devices (c)”Observed several broken floor tiles throughout the kitchen as well as visible gap in the walk in cooler door large enough for daylight to be seen. CA - PIC will have these tiles and walk in cooler door repaired.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Observed several unshielded light in the kitchen. CA - PIC will ensure that all lights are shielded.
−1 point · Cited as “511-6-1.07(2)(i) - light bulbs, protective shielding (c)”A95January 27, 20262 violations
Inspectors recorded 2 violations involving temperature control and cleaning & sanitizing.
Observed in proper date marking. Some prepared foods were not date marked while others were in properly date marked.
−4 points · Cited as “null”Observed dirty re in cooler doors (None food contact surface).
−1 point · Cited as “null”U65January 13, 20267 violations
Inspectors recorded 7 violations, 4 of them critical, involving temperature control, handwashing & hygiene and menu & labeling.
Observed raw pooled Eggs stored above ready to eat food. PIC placed items in proper hierarchy based on their cooking temperatures.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed temperatures for the following items: Beef 45 F, 43 F, and Fish 45 F, Chicken 43F Tofu 45F Chicken Wonton 45F. CA- PIC discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed Handwashing sink without hand drying provisions. PIC replaced hand towels.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed food items throughout kitchen stored unlabeled. CA-PIC advised to label all food items with common food name.
−3 points · Cited as “511-6-1.04(7)(c) - food labels (pf, c)”Observed several food items stored uncovered throughout kitchen. PIC covered all food items and advised to cover all food items with a lid.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed several food items stored directly on floor. CA- PIC advised to ensure all food items stored 6 in off of floor.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed the prior score, and not most previous score posted. PIC advised to always keep most current score posted in customer view.
−1 point · Cited as “null”B89March 17, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed temperatures for the following items: pork 45 F, 43 F, and Fish 45 F. CA- PIC discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A91February 5, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed walk in cooler unable to hold TCS items at 41 F or below. Opened freezer door to cool down and turned down temperature of cooler. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-060-010206. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.